Spicy Gazpacho


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With lots of green vegetables and spice from Tabasco and jalapeno

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  • 1/2 C. chopped green bell pepper
  • 2 Tbs. chopped onion
  • 1 Tbs. jalapeno, minced
  • 1 Tbs. wine or herb vinegar
  • 1/2 tsp. sugar
  • 1/4 tsp. salt
  • 1/4 tsp. oregano
  • 1/8 tsp. Tabasco
  • 2 small or one large garlic clove, minced
  • 3 fresh ripe tomatoes
  • 3/4 C. tomato juice
  • 1 1/4 C. cucumbers, peeled and chopped

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Place 1 C. of the cucumber and next 10 ingredients in blender or food processor and blend, leaving it chunky. Pour into bowl. Stir in tomato juice. Cover and chill. Serve topped with remaining diced cucumber. Makes 4 servings, but is easily doubled. Plus, if you are using this for a before dinner soup you really don't need a large bowl each. I also love cilantro, with can be minced and added at the end with the cucumber.

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